Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pumpkin Focaccia
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 6 to 8 servings
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Directions
- Mix 3/4 cup canned pumpkin, 1 tablespoon olive oil and 1 teaspoon chopped rosemary. Stretch 1 pound pizza dough into a 10-by-12-inch rectangle, top with the pumpkin mixture, then sprinkle with grated Parmesan and rosemary. Bake on a preheated pizza stone at 450 degrees F until golden, 8 to 10 minutes. Cut into pieces.
